Baked Tomatoes Filled with Mixed Vegetables

Serves 8 - 10

8-10 medium sized tomatoes
1 slice, stale white bread, crumbed
60 g butter
1 large garlic clove
1 onion, chopped
1 celery stick, chopped
5 ml (1 t) celery seeds
200 ml tomato pulp (from hollowed out tomatoes)
20 ml freshly chopped basil
12 g (1 T) Huletts SunSweet Brown Sugar
10 ml (2 t) wine vinegar
freshly ground black pepper and salt, to taste
100 g mozzarella cheese, grated (optional)
  1. Preheat the oven to 160ºC.
  2. Slice the tops of the tomatoes off and keep aside.
  3. Carefully scoop out the inside flesh of the tomatoes and set aside.
  4. Turn the tomatoes cut side down to allow for any juice to drain.
  5. Melt half of the butter in a pan and fry the breadcrumbs until golden brown, remove from pan and set aside.
  6. Place the remainder of the butter in the pan, add the garlic, onion and celery and fry until soft and golden.
  7. Add the rest of the ingredients to the pan and fry together for 2-3 minutes.
  8. Divide the mixture between the tomatoes, gently pressing filling into the tomato.
  9. Sprinkle with breadcrumbs and mozzarella, if used.
  10. Place tomatoes snugly into individual bowls or place on a lined baking tray.
  11. Bake for 25-30 minutes until tomatoes have heated through.

Serve as a side dish with a meal or on its own with crusty bread.